Cargando…
Levilactobacillus brevis, autochthonous to cucumber fermentation, is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment
The metabolic versatility of Levilactobacillus brevis, a heterofermentative lactic acid bacterium, could benefit environmentally compatible and low salt cucumber fermentation. The biodiversity of Lvb. brevis autochthonous to cucumber fermentation was studied using genotypic and phenotypic analyses t...
Autores principales: | , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10410858/ https://www.ncbi.nlm.nih.gov/pubmed/37564281 http://dx.doi.org/10.3389/fmicb.2023.1210190 |
_version_ | 1785086543707242496 |
---|---|
author | Pérez-Díaz, Ilenys M. Page, Clinton A. Mendez-Sandoval, Lesley Johanningsmeier, Suzanne D. |
author_facet | Pérez-Díaz, Ilenys M. Page, Clinton A. Mendez-Sandoval, Lesley Johanningsmeier, Suzanne D. |
author_sort | Pérez-Díaz, Ilenys M. |
collection | PubMed |
description | The metabolic versatility of Levilactobacillus brevis, a heterofermentative lactic acid bacterium, could benefit environmentally compatible and low salt cucumber fermentation. The biodiversity of Lvb. brevis autochthonous to cucumber fermentation was studied using genotypic and phenotypic analyses to identify unique adjunct cultures. A group of 131 isolates autochthonous to industrial fermentations was screened using rep-PCR-(GTG)(5) and a fermentation ability assay under varied combinations of salt (0 or 6%), initial pH (4.0 or 5.2), and temperature (15 or 30°C). No apparent similarities were observed among the seven and nine clusters in the genotypic and phenotypic dendrograms, respectively. A total of 14 isolates representing the observed biodiversity were subjected to comparative genome analysis. The autochthonous Lvb. brevis clustered apart from allochthonous isolates, as their genomes lack templates for citrate lyase, several putative hypothetical proteins, and some plasmid- and phage-associated proteins. Four and two representative autochthonous and allochthonous Lvb. brevis, respectively, were subjected to phenotype microarray analysis using an Omnilog. Growth of all Lvb. brevis strains was supported to various levels by glucose, fructose, gentiobiose, 1,2-propanediol, and propionic acid, whereas the allochthonous isolate ATCC14890 was unique in utilizing citric acid. All the Lvb. brevis genomes encode for 1,2-propanediol utilization microcompartments. This study identified a unique Lvb. brevis strain, autochthonous to cucumber, as a potential functional adjunct culture for commercial fermentation that is distinct in metabolic activities from allochthonous isolates of the same species. |
format | Online Article Text |
id | pubmed-10410858 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-104108582023-08-10 Levilactobacillus brevis, autochthonous to cucumber fermentation, is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment Pérez-Díaz, Ilenys M. Page, Clinton A. Mendez-Sandoval, Lesley Johanningsmeier, Suzanne D. Front Microbiol Microbiology The metabolic versatility of Levilactobacillus brevis, a heterofermentative lactic acid bacterium, could benefit environmentally compatible and low salt cucumber fermentation. The biodiversity of Lvb. brevis autochthonous to cucumber fermentation was studied using genotypic and phenotypic analyses to identify unique adjunct cultures. A group of 131 isolates autochthonous to industrial fermentations was screened using rep-PCR-(GTG)(5) and a fermentation ability assay under varied combinations of salt (0 or 6%), initial pH (4.0 or 5.2), and temperature (15 or 30°C). No apparent similarities were observed among the seven and nine clusters in the genotypic and phenotypic dendrograms, respectively. A total of 14 isolates representing the observed biodiversity were subjected to comparative genome analysis. The autochthonous Lvb. brevis clustered apart from allochthonous isolates, as their genomes lack templates for citrate lyase, several putative hypothetical proteins, and some plasmid- and phage-associated proteins. Four and two representative autochthonous and allochthonous Lvb. brevis, respectively, were subjected to phenotype microarray analysis using an Omnilog. Growth of all Lvb. brevis strains was supported to various levels by glucose, fructose, gentiobiose, 1,2-propanediol, and propionic acid, whereas the allochthonous isolate ATCC14890 was unique in utilizing citric acid. All the Lvb. brevis genomes encode for 1,2-propanediol utilization microcompartments. This study identified a unique Lvb. brevis strain, autochthonous to cucumber, as a potential functional adjunct culture for commercial fermentation that is distinct in metabolic activities from allochthonous isolates of the same species. Frontiers Media S.A. 2023-07-26 /pmc/articles/PMC10410858/ /pubmed/37564281 http://dx.doi.org/10.3389/fmicb.2023.1210190 Text en Copyright © 2023 Pérez-Díaz, Page, Mendez-Sandoval and Johanningsmeier. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Pérez-Díaz, Ilenys M. Page, Clinton A. Mendez-Sandoval, Lesley Johanningsmeier, Suzanne D. Levilactobacillus brevis, autochthonous to cucumber fermentation, is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment |
title | Levilactobacillus brevis, autochthonous to cucumber fermentation, is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment |
title_full | Levilactobacillus brevis, autochthonous to cucumber fermentation, is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment |
title_fullStr | Levilactobacillus brevis, autochthonous to cucumber fermentation, is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment |
title_full_unstemmed | Levilactobacillus brevis, autochthonous to cucumber fermentation, is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment |
title_short | Levilactobacillus brevis, autochthonous to cucumber fermentation, is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment |
title_sort | levilactobacillus brevis, autochthonous to cucumber fermentation, is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10410858/ https://www.ncbi.nlm.nih.gov/pubmed/37564281 http://dx.doi.org/10.3389/fmicb.2023.1210190 |
work_keys_str_mv | AT perezdiazilenysm levilactobacillusbrevisautochthonoustocucumberfermentationisunabletoutilizecitricacidandencodesforaputative12propanediolutilizationmicrocompartment AT pageclintona levilactobacillusbrevisautochthonoustocucumberfermentationisunabletoutilizecitricacidandencodesforaputative12propanediolutilizationmicrocompartment AT mendezsandovallesley levilactobacillusbrevisautochthonoustocucumberfermentationisunabletoutilizecitricacidandencodesforaputative12propanediolutilizationmicrocompartment AT johanningsmeiersuzanned levilactobacillusbrevisautochthonoustocucumberfermentationisunabletoutilizecitricacidandencodesforaputative12propanediolutilizationmicrocompartment |